“On the first day of Christmas my true sent to me a partridge in a pear tree!” For the opening line of this wonderful Christmas I have chosen to make a classic Pear Tarte Tatin. I think its the perfect dish over this festive season, its super impressive and you can use almost any fruit you like. So once you have mastered this Pear Tarte Tatin why not try stone fruits such as peaches or plums? Apples are also another great fruit to use or even bananas. Either way have a play around with this classic french dessert and I promise your guests will be impressed!
1) Place water and 1/2 cup of sugar in a 20cm oven proof frying pan. Cook while stirring over a medium heat for about 5-6 minutes, or until sugar has dissolved. Once sugar has dissolved simmer, without stirring, for further 6-7 minutes or until the syrup is lightly golden. Then set aside until needed.
2) Place remaining sugar, pears, lemon juice, butter and vanilla in a bowl and stir to combine. Next arrange your pears in the frying pan cut side up and cook over a low heat for 6-7 minutes or until the pears have just started to soften. Remove from the heat and allow to cool completely. Preheat your oven to 200C.
3) Once the pears and caramel have cooled place the sheet of puff pastry over the pears and tuck in any excess pastry. Place the frying pan in the preheated oven and bake for approximately 30 minutes or until the puff pastry is beautifully golden. Remove from the oven and set aside for 10 minutes to cool slightly.
4) Next you want to turn out your Pear Tarte Tatin onto a serving tray. To do this loosen the edges by running a life around the outside of the pastry, then place your serving tray over the frying pan (make sure your serving tray is larger than your pan). Next carefully but confidently turn out the Tarte Tatin by flipping the frying pan and serving tray over so the tray is now on the bottom. Lift the frying pan and fix any pears that may have moved.
5) Serve with double cream or ice cream, I personally prefer double cream!
And remember the secret to is to cook with love (and a little va va voom) xx